In honor of Valentine’s Day, I thought I’d share with you my latest labor of love. After all, lovin’ is what’s it’s all about, right? Well, closely intertwined with love is trust. You wouldn’t love someone – nevermind let them be your Valentine – if you didn’t trust them, would you? Now, I don’t presume you all want me to be your Valentine (besides, I’m not sure my hubby wants to share.) But, I am asking you to trust me.

Trust me as you go on and read this recipe, because I spent a lot of time (and ingredients) trying multiple iterations to reach the perfect end point. Trust me, because even more than I’m a health nut, I’m a sweet freak. I am a perfectionist when it comes to all things dense and fudgey, and wouldn’t bother to share this with you if it failed to satisfy. I guarantee your choco-lovin’ Valentine will love them, these are husband-approved (mine enjoyed getting to taste all the recipe variations, but was in full agreement that I had reached the goal with this one.) Trust me, as you go ahead and read the ingredients: it works.

Now, what was that goal I mentioned? Well, as usual, to create something deliciously healthy. That piece of cake you can have, and eat it too! And although I’m all about honesty with my Valentine, it doesn’t necessarily hurt to fool him. Like when he really wanted to believe those were chocolate-covered espresso beans, I could have let him. He already knew too much about this recipe, so there wasn’t much in sense in that. But if you want to go ahead and play a little naughty with your Valentine, I’d love to know how that turns out. Wait, no, not that kind of naughty! I don’t need to know about all your dirty little secrets – just the one about feeding your Valentine black beans and avocado in the form of one so-rich-and-chocolaty, but good-for-you dessert. Because that, my loves, is truly love.

Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying!

First of all, these look so fudgey and delicious. I was wondering why you gave such a thorough warning, then I read the ingredients! I totally trust you and want to make these! I have no idea how you came up with this but you may win some type of award or something 🙂 🙂 🙂

Holy cow! Those look so fudgy and decadent… I couldn't believe it when I read the ingredients! I'm definitely going to try these out this weekend! Do you know what would be a sub for the agave syrup though?

Ashlee, I don't do a ton of baking nevermind with agave syrup, so I'm not 100% certain, but I think you could use honey. I think the taste of honey is a bit stronger but I bet it would still be ok. By the way – the agave syrup is in there to provide a little extra liquid. One of my side-by-side experiments involved a batch using all sugar, and a batch using part sugar and part agave syrup and we thought the latter won!

Cara these really do look amazing and your photograph of them is gorgeous. I remember a post you had a while back where you were comparing photos from beginning posts to current. I can speak from personal experience…my photos aren't professional by any means but it is fun to see the evolution of photography skills over time. Great job!

These looks great! I actually tried making black bean brownies the other week, but they had banana instead of chocolate. The bananas (I think) were overripe, and the banana taste was so strong they were disgusting! I am now a bit put-off by the thought. HOWEVER, they did not taste like black beans, so maybe avocado is the answer! I'll have to try them again some time, but for this Valentine's day I'll probably make some unhealthy chocolate goodness =)

Oh my goodness!! These look heavenly Cara! I have no doubt that they will be delicious, as everything else on your blog is. I will definitely be giving them a try this weekend.I sometimes sub light maple syrup for agave. Just a thought. Just an update on NROLFW: LOVE LOVE this workout. It gives me a whole new exercise high!

That first picture looks like it came straight out of a cookbook or a fancy magazine! Looks like you picked up some awesome tips from Gary ;)Also – I CANNOT WAIT to make these!! Under 100 calories for such a fudgy indulgence? I'm in! I guarantee it you will see it on my blog soon. Trust me. lol

yum, these look great. i've made black bean brownies once, and they were one of the best brownies i've ever tasted. insanely moist and fudge like. will definitely have to try these made with avocado =)

Ok. So these just went into my oven. It is like a little science experiment for me. Surely these can't be good, I keep saying….But! guess what? I can't believe how tasty the batter is. I can't taste the beans or avocado. I am so hoping these are yummy! Will let you know!

They're good, I made them this morning! I ended up making two batches because we would have never used the avocado for anything else. I'm hoping that they freeze decently. I would have liked them to be slightly sweeter, but they were still great (considering how healthy they are). The only change I made was swapping the espresso for instant coffee.

Wow, these look really good. I am glad for the warning before reading the ingredients, because otherwise I may have looked no more! But if you say they are fantastic, then they must be! And what a good snack to have, healthy and indulgent…I'm going to try to make these next week. I'll let you know how they turn out when I do.

hey cara, first of all, the brownies do look delicious. just out of curiosity though, is there a certain reason you use agave syrup over something like maple syrup or honey? agave syrup is a lot more refined than people actually realize it is- in fact, its at the same level as high fructose corn syrup (not that thats a bad thing though). if you use honey or maple syrup it could reduce your grocery bill a bit. just a thought 🙂

Hi flameskiier, thanks for the info! No, there is no particular reason for agave of honey or maple, really. I happened to have some around and I knew it could be used in baking, and I wanted a little extra liquid in the mix. I don't really avoid any particular sweetener altogether, I'll do any of them in moderation. Good to know that honey and maple syrup can be used too, I'll take that into consideration as I experiment more with healthier baking.

Hi Cara,I'm so excited about trying these brownies! I'm a nutrition major with a serious sweet tooth, so I'm always trying to find creative, healthy ways to bake. Do you think I could use applesauce instead of egg substitute or would that throw off the balance of moisture in the recipe? Thanks!

Hi loveaffair, thanks for stopping by! To answer your question, I have always known applesauce as a fat substitute, not an egg substitute, so I'm not sure how that would turn out. Sorry I can't be of more help! If you try it, certainly let us know.

jtstitzer, I apologize that I am not an expert in vegan baking, so I'm not sure what the best substitute for eggs would be. I have heard of using flaxmeal though I've never tried it. Eggs are used as a leavener here, if that helps!

Hey Cara! I tried your recipe and I have to say they were pretty good, just as you said. The brownies I usually eat have icing on them, so your recipe inspired me to make a black bean cake with mocha (avocado) icing. It's great! You can check it out here if you like: http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.htmlTruly you did all the hard work for this inspiration, so thank-you! Chelsey

I made the brownies and they are great! Definitely would have no clue they were made with such healthful ingredients. I did find the flavor slightly "off" for my preferences, and I'm wondering if it's the coffee (I'm picky about coffee flavors). Is the coffee needed to overpower the the bean flavor, and if so, would another flavor (like hazelnut, or mint extract) work just as well?

Thanks, Julia! I originally included the coffee because I find it intensifies the flavor of chocolate, but I certainly agree you can taste it in this recipe so that might be what's putting you off. I haven't tried them without the espresso powder so I can't say for sure whether it is covering up any taste from the beans or avocado, but I've heard from a couple other people who did not include the coffee and really enjoyed them 🙂 I see nothing wrong with trying another flavor extract as well!

I made these for a brunch this weekend and they turned out delicious! No one could guess what the mystery ingredient was. The texrure was the only thing that seemed different; they looked and smelled as fudgey as the best brownies. I had to cook mine for an additional 8 minutes than what the recipe called for.

i made these last nyt and just wanted to report back that they were amazing i really love them! definately swaying me to be a bit more experimental with my cooking/baking. if i'd seen the recipe in a book without all these reviews i wouldnt have tried them but all these reviews i thought hey they must be good! and they were right! thanks for this x

Finally made the brownies tonight and they are really very good! I didn't have any instant coffee, so I used a teaspoon of chocolate extract instead. Kept the vanilla extract as per the recipe. I tried leaving out one tablespoon of the sugar,just to see…and when I tasted the batter I definitely wanted that 6th tablespoon back. I added it in and it tasted great. Oh,and I did about a quarter teaspoon of salt instead of the pinch because the little extra saltiness really brings out the chocolate flavor. These brownies actually do taste healthy, and that's not a bad thing. And, the bonus…no sugar buzz~! I ate these near bedtime and (okay well I am typing very fast right now) but I won't be up all night. 🙂

Sorry to be a downer, but these were nowhere near as good as I was expecting. I guess they're good for being vegan and healthy, but they are NO substitute for a real brownie. My husband said they tasted like a Japanese dessert b/c they're not very sweet and you can taste the beans. I'm glad I tried the recipe, but I can't say I'll be making it again.

Hi Cara: the recipe sounds intriguing, and I'd like to try it. I don't have espresso powder, but, can make espresso, with my espresso maker. Can I sub espesso liquid? Thanks for a great website– I have bookmarked it. I came here through Cathe's forum, after you were published on her site last week! Thank you!

Hi Peake, thanks for stopping by! I used espresso powder because coffee tends to intensify chocolate flavor, but it can be ommitted. Or you could try using some concentrated prepared espresso or finely ground beans, Good luck!

Hi Abigail, glad you liked the brownies! I should have been more clear. When I mention egg substitute, I am referring to a liquid product such as Eggbeaters (I just prefer not to use brand names in my blog.) Sorry for the confusion! I haven't done any baking with ener-g.

Hi Cara! I finally got around to making this recipe this week and I've eaten almost the whole thing myself. Delicious. A friend asked me about what egg replacer you used. I just used 3 eggs, since I didn't have any egg replacer. Did you use ener-g? Or something else? I've heard mixed things about baking with it. Thanks for your help!

Hi Cara: the recipe sounds intriguing, and I'd like to try it. I don't have espresso powder, but, can make espresso, with my espresso maker. Can I sub espesso liquid? Thanks for a great website– I have bookmarked it. I came here through Cathe's forum, after you were published on her site last week! Thank you!

Finally made the brownies tonight and they are really very good! I didn't have any instant coffee, so I used a teaspoon of chocolate extract instead. Kept the vanilla extract as per the recipe. I tried leaving out one tablespoon of the sugar,just to see…and when I tasted the batter I definitely wanted that 6th tablespoon back. I added it in and it tasted great. Oh,and I did about a quarter teaspoon of salt instead of the pinch because the little extra saltiness really brings out the chocolate flavor. These brownies actually do taste healthy, and that's not a bad thing. And, the bonus…no sugar buzz~! I ate these near bedtime and (okay well I am typing very fast right now) but I won't be up all night. 🙂

Sorry to be a downer, but these were nowhere near as good as I was expecting. I guess they're good for being vegan and healthy, but they are NO substitute for a real brownie. My husband said they tasted like a Japanese dessert b/c they're not very sweet and you can taste the beans. I'm glad I tried the recipe, but I can't say I'll be making it again.

i made these last nyt and just wanted to report back that they were amazing i really love them! definately swaying me to be a bit more experimental with my cooking/baking. if i'd seen the recipe in a book without all these reviews i wouldnt have tried them but all these reviews i thought hey they must be good! and they were right! thanks for this x

Thanks, Julia! I originally included the coffee because I find it intensifies the flavor of chocolate, but I certainly agree you can taste it in this recipe so that might be what's putting you off. I haven't tried them without the espresso powder so I can't say for sure whether it is covering up any taste from the beans or avocado, but I've heard from a couple other people who did not include the coffee and really enjoyed them 🙂 I see nothing wrong with trying another flavor extract as well!

I made the brownies and they are great! Definitely would have no clue they were made with such healthful ingredients. I did find the flavor slightly "off" for my preferences, and I'm wondering if it's the coffee (I'm picky about coffee flavors). Is the coffee needed to overpower the the bean flavor, and if so, would another flavor (like hazelnut, or mint extract) work just as well?

Hey Cara! I tried your recipe and I have to say they were pretty good, just as you said. The brownies I usually eat have icing on them, so your recipe inspired me to make a black bean cake with mocha (avocado) icing. It's great! You can check it out here if you like: http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.htmlTruly you did all the hard work for this inspiration, so thank-you! Chelsey

Hi Cara,I'm so excited about trying these brownies! I'm a nutrition major with a serious sweet tooth, so I'm always trying to find creative, healthy ways to bake. Do you think I could use applesauce instead of egg substitute or would that throw off the balance of moisture in the recipe? Thanks!

Hi loveaffair, thanks for stopping by! To answer your question, I have always known applesauce as a fat substitute, not an egg substitute, so I'm not sure how that would turn out. Sorry I can't be of more help! If you try it, certainly let us know.

Hi flameskiier, thanks for the info! No, there is no particular reason for agave of honey or maple, really. I happened to have some around and I knew it could be used in baking, and I wanted a little extra liquid in the mix. I don't really avoid any particular sweetener altogether, I'll do any of them in moderation. Good to know that honey and maple syrup can be used too, I'll take that into consideration as I experiment more with healthier baking.

hey cara, first of all, the brownies do look delicious. just out of curiosity though, is there a certain reason you use agave syrup over something like maple syrup or honey? agave syrup is a lot more refined than people actually realize it is- in fact, its at the same level as high fructose corn syrup (not that thats a bad thing though). if you use honey or maple syrup it could reduce your grocery bill a bit. just a thought 🙂

Wow, these look really good. I am glad for the warning before reading the ingredients, because otherwise I may have looked no more! But if you say they are fantastic, then they must be! And what a good snack to have, healthy and indulgent…I'm going to try to make these next week. I'll let you know how they turn out when I do.

Hi Cara! I finally got around to making this recipe this week and I've eaten almost the whole thing myself. Delicious. A friend asked me about what egg replacer you used. I just used 3 eggs, since I didn't have any egg replacer. Did you use ener-g? Or something else? I've heard mixed things about baking with it. Thanks for your help!

Hi Peake, thanks for stopping by! I used espresso powder because coffee tends to intensify chocolate flavor, but it can be ommitted. Or you could try using some concentrated prepared espresso or finely ground beans, Good luck!

i made these last nyt and just wanted to report back that they were amazing i really love them! definately swaying me to be a bit more experimental with my cooking/baking. if i'd seen the recipe in a book without all these reviews i wouldnt have tried them but all these reviews i thought hey they must be good! and they were right! thanks for this x

Hey Cara! I tried your recipe and I have to say they were pretty good, just as you said. The brownies I usually eat have icing on them, so your recipe inspired me to make a black bean cake with mocha (avocado) icing. It's great! You can check it out here if you like: http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.htmlTruly you did all the hard work for this inspiration, so thank-you! Chelsey

jtstitzer, I apologize that I am not an expert in vegan baking, so I'm not sure what the best substitute for eggs would be. I have heard of using flaxmeal though I've never tried it. Eggs are used as a leavener here, if that helps!

Hi flameskiier, thanks for the info! No, there is no particular reason for agave of honey or maple, really. I happened to have some around and I knew it could be used in baking, and I wanted a little extra liquid in the mix. I don't really avoid any particular sweetener altogether, I'll do any of them in moderation. Good to know that honey and maple syrup can be used too, I'll take that into consideration as I experiment more with healthier baking.

yum, these look great. i've made black bean brownies once, and they were one of the best brownies i've ever tasted. insanely moist and fudge like. will definitely have to try these made with avocado =)

I made the brownies and they are great! Definitely would have no clue they were made with such healthful ingredients. I did find the flavor slightly "off" for my preferences, and I'm wondering if it's the coffee (I'm picky about coffee flavors). Is the coffee needed to overpower the the bean flavor, and if so, would another flavor (like hazelnut, or mint extract) work just as well?

Hi Cara,I'm so excited about trying these brownies! I'm a nutrition major with a serious sweet tooth, so I'm always trying to find creative, healthy ways to bake. Do you think I could use applesauce instead of egg substitute or would that throw off the balance of moisture in the recipe? Thanks!

Oh my goodness!! These look heavenly Cara! I have no doubt that they will be delicious, as everything else on your blog is. I will definitely be giving them a try this weekend.I sometimes sub light maple syrup for agave. Just a thought. Just an update on NROLFW: LOVE LOVE this workout. It gives me a whole new exercise high!

Holy cow! Those look so fudgy and decadent… I couldn't believe it when I read the ingredients! I'm definitely going to try these out this weekend! Do you know what would be a sub for the agave syrup though?

I just made these today, and they are fabulously fudge-y! I had to substitute a few things in: instead of eggs, I used ground flax; I had no instant expresso, so I brewed a shot of expresso and poured it in; I used 5 packets of splenda instead of the sugar; I used pure maple syrup in place of the agave; I also added a teaspoon of baking soda. I baked these for 35 minutes, but next time will bake them just a couple of minutes longer, as they weren't completely cooked through (but still decadently delish and devoured quickly:)) Thanks for sharing, I'm pretty sure I'll be making these for years to come.

Have these in the oven right now!! The batter tastes like real brownies, I was so shocked!! It would be nice to find a way to substitute more agave for the white sugar without disrupting the consistency… but all in all, I am so impressed!! Can't wait to try them 🙂

Oddly enough, these look amazing!! And the ingredients are very readily available here in Miami. My only question for you is what kind of avocado did you use? The ones here are pretty big, but you may have used a smaller one. I really want to make these but I don't want to mess up the recipe!

They look amazing and I want to try them! But, I cannot eat white sugar. I have everything else in my cabinet already (btw – instant espresso is easy to find at italian or gourmet markets). If you have any ideas about how to make them without refined sugar, I'm in!!!

Thanks for stopping by and your kind words! Which sweeteners do you typically use? I admit that I came up with this recipe before I started focusing on baked goods without refined sugar. Nowadays most of my recipes are sweetened with stevia. I'll have to work on revamping this one because I'd love to make it again myself!

I’ve just made this brownie and I have to say it’s surprisingly delicious!! And the feeling that you can eat something sweet without being burnt up with guilt is just great 🙂 I used red Kidney beans instead of black beans (I couldn’t find black beans in my local store – it’s not that popular in here – I’m from Poland) but it worked well too. 🙂